Upcoming Meetings
ACS TOUR SPEAKER
Professor Mary Orna
College of New Rochelle
Title: OUR CHEMICAL HERITAGE: IT'S IMPACT ON OUR DAILY LIVES
Date: September 11, 2008
Time: Refreshments 3:30pm; Lecture 4pm
Location: Utah State University, Eccles Science Learning Center room 046
Campus maps available - look for Eccles Science Learning Center under Buildings and under Visitor Parking Areas look for Aggie Parking Terrace.
Talk Abstract:Few of us take the time to look into the past to see how our lives have been impacted by decisions and policies made long ago or even very recently. In the case of the our chemical heritage, often the decision to pursue a particular line of research can have tremendous consequences on the quality of our lives. Some examples from our recent past include the pathways to cancer chemotherapy, research into the chemical origins and cure of prostate disease and the scourge of river blindness. This talk will document these and other advances in chemical research that have had a profound impact on our search for a rational, healthy future, which is the great gift of modern scientific research.
Speaker Profile:Sister Mary Virginia Orna, O.S.U. (Order of Saint Ursula) is professor of chemistry at the College of New Rochelle and Editor-at-Large, Chemical Heritage magazine. She has lectured and published widely in the areas of color chemistry and archaeological chemistry. She is active in several divisions of the American Chemical Society, having served as chair of the History and Chemical Education Divisions. She is a recipient of the following major awards: the 1984 CMA Catalyst Award for excellence in college chemistry teaching, the 1989 New York State Professor of the Year and National Gold Medalist, the 1989 Merck Innovation Award, the 1996 ACS Visiting Scientist Award, the 1996 James Flack Norris Award, the 1999 ACS George C. Pimentel Award in Chemical Education, and the 2001 New England Association of Chemistry Teachers J. A. Timm Award for excellence in chemistry teaching. She is presently president of ChemSource,Inc., a major effort in chemistry teacher preparation and enhancement funded by the National Science Foundation. She was a Fulbright Fellow in Israel (1994-95), where she lectured at The Hebrew University, The Weizmann Institute of Science, and Shenkar College of Textile Technology.
################################
ACS TOUR SPEAKER
Professor Robert Bates
University of Florida
Title: THE CHEMISTRY & ALCHEMY OF BREWING
Date: October 17, 2008
Location: Salt Lake City, details to follow at a later date
Talk Abstract:Beer making, one of the oldest examples of biotechnology, is a fascinating study of chemistry, biochemistry, and engineering. It combines well recognized and controllable reactions and operations with complex, poorly understood phenomena, including the psychosensory response. Surprisingly, some of the most sophisticated science and technology are employed in the efficient production of mass advertised, mediocre beers. In contrast, traditional "alchemy-driven" methods can produce exceptional yet under-recognized beers. Fortunately, there is an achievable balance between these extremes. This presentation will cover the brewing process from raw material selection and preparation through fermentation to consumption. Emphasis will be on major pathways employed by brewers to produce a wide range of beers. These are exciting times for brewers and beer connoisseurs in the U.S. Future industry developments of relevance to consumers will be mentioned. With dedication and practice, the average chemist can brew above-average beers; so can the experienced kitchen alchemist.
Speaker Profile:Robert P. Bates received his B.S. degree in Food Technology from MIT. After several years in the food industry, he obtained an M.S. degree in Food Science from the University of Hawaii and a Ph.D. in Food Science from MIT. After a year at the Institute of Nutrition of Central America and Panama in Guatemala, he joined the University of Florida where he has been for 3+ decades. He is presently professor emeritus of Food Science in the Food Science and Human Nutrition Department. Bates' areas of interest are food processing and utilization, small-scale process and equipment development, fermentation technology and byproduct recovery, food product development, and international technical assistance. His major responsibilities involve teaching graduate and undergraduate food processing, fermentation, and product development courses; and conducting research/extension activities in home, community, and small-scale industrial food processing operations. He has completed short and long-term international assignments in many countries in the Caribbean, Central and South America, and Asia. He fields frequent inquiries on food science and technology and related subjects from national, international, and industrial sources. Bates has developed and presented many short courses in the U.S. and overseas and has been an ACS tour speaker on various food science and technology topics for over 25 years.